Category: RECIPES

HONEY BOURBON PECAN CHICKEN

HONEY BOURBON PECAN CHICKEN

4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 LARGE stalk celery, FINELY diced
2 tablespoons packed brown sugar
1 mini bottle Honey Jack Daniels
1 tablespoon Bragg’s liquid aminos
1 tablespoon Lea & Perrins Worcestershire sauce
2 tablespoons Dijon mustard (optional)
1/2 cup SMALL chopped toasted pecans
2 tablespoons QUALITY honey
1/2 cup unsalted butter, COLD and diced

  • Whisk together the brown sugar, Jack Daniels, liquid aminos, Worcestershire sauce and Dijon if using. Set aside.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat avocado oil in large skillet over medium high heat.
  • Sear chicken breasts 4 minutes on each side JUST until cooked through.
  • Remove chicken to platter and keep warm.
  • Add celery and asparagus if using, sauteing 2-3 minutes.
  • Add Jack Daniels mixture to skillet and bring to a simmer.
  • Turn off heat and add cold butter, whisking until smooth.
  • Stir in the honey and pecan pieces.
  • Return chicken to pan, turning to coat in sauce.
  • Plate chicken pieces.
  • Drizzle with sauce and serve immediately.

NOTE:

  • You can find the small little travel size Jack Daniels bottle in the liquor store with various flavors. I’ve tried most of them and find you can’t go wrong šŸ™‚ Apple is great also as is Fireball Cinnamon.
  • I eliminate the mustard due to a life threatening allergy, but I hear it is a wonderful flavor addition.
  • I also like to saute’ some asparagus tips in the sauce for a bit more elegant flair.

HASH BROWN TOPPED MEATLOAF

HASH BROWN TOPPED MEATLOAF
Your favorite meatloaf recipe
12 ounce package refrigerated hash browns, frozen is okay but need thawed
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper, to taste

  • Toss hash browns with FRESH ground salt and pepper in a large bowl.
  • Add beaten egg and toss until well coated.
  • Place hash browns evenly on top of meatloaf.
  • Bake 1 hour and 15 minutes until cooked through and hash browns are crispy.

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork šŸ˜€

PINEAPPLE CHERRY CRUMBLE

This is basically the scratch version of the ever popular dump cake of the 1980’s which is basically a cobbler made by dumping fruit fillings into a pan and then literally dumping a cake mix on top followed by a drizzled butter and then baked.

PINEAPPLE CHERRY CRUMBLE

FILLING
1 LARGE can crushed pineapple or 2 cups FRESH small chopped pineapple
1 LARGE can COMSTOCK tart pie cherries

  • Stir together the pineapple and cherries. Set aside.

CRUMBLE
1 3/4 cups all purpose flour
1/2 cup instant oats
1/2 cup flaked coconut
1/2 cup SMALL chopped walnuts
1 cup butter, softened at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon sea salt

  • Preheat oven to 375Ā°.
  • Mix flour, oats, walnuts, coconut, sugar, brown sugar and salt in a large mixing bowl.
  • Using a pastry cutter and/or your hands cut in butter until you have a small coarse crumble.
  • LIGHTLY spray the bottom of a 9×13 baking dish with non-stick cooking spray.
  • Pour pineapple and cheery mixture into the bottom and smooth out.
  • Spread crumble evenly over the pineapple cherry layer.
  • Bake 30-35 minutes until fruit is bubling and the crumble is a golden brown.

CRUST LESS APPLE PIE ~ FAITH & FOOD FRIDAY #11

Iā€™m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEKā€™S PRAYER: Fo.r life and love, for rest and food, we thank you Lord, for You are good. We praiseĀ  Your name for all You do, for daily help and blessings too. Amen

CRUST LESS APPLE PIE slightly adapted from Ree Drummond

SPICES
2 tablespoons QUALITY ground cinnamon
1 teaspoon FRESH ground nutmeg
1/2 teaspoon ground allspice
1/4-1/2 teaspoon ground cardamom (optional, but delicious)

  • Whisk together the cinnamon, nutmeg, allspice and cardamom in a small bowl.

APPLES
3 LARGE Honeycrisp apples, peeled, halved vertically and cored (Granny Smith work well too)
4 tablespoons salted butter, melted
2 HEAPING tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup chopped walnut pieces
1/3 cup currants or golden raisins
Pinch kosher salt
QUALITY Honey, for serving
“Vanilla” ice cream, for serving (see notes)

  • Preheat the oven to 400Ā°.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don’t cut all the way through.
  • Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Whisk together 2 tablespoons of the butter, 2 tablespoons of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a mixing cup.
  • Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits.
  • Bake until they are just starting to get tender, about 15-20 minutes.

 

  • Meanwhile, mix together the oats, walnuts, salt, remaining melted butter, remaining brown sugar, orange zest, raisins or currants and remaining apple pie spice.
  • Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples.
  • Bake until the topping is slightly crisp and golden, another 10-15 minutes.
  • Drizzle with honey and serve with ice cream.

NOTES: A local ice cream company makes an absolutely WONDERFUL lemon bar ice cream that is just completely decadent and absolutely perfect for this dish. We actually had this on July 18th (third Sunday in July), National Ice Cream Day!

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grated pepper jack cheese
3 tablespoons tart cherry or pepper jelly

  • Preheat oven to 400Ā°.
  • Roll pie dough into a large 12-13 inch round.
  • Place pie dough into a 10 inch pie plate, trim and crimp edges.
  • Prick bottom with a fork once or twice.
  • Parbake pie shell 8-10 minutes.
  • Scatter broken biscuit pieces into the bottom of the pie shell.
  • Sprinkle green onions over biscuits followed by the bacon pieces.
  • In a medium mixing bowl cream the cream cheese.
  • Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
  • Pour into cream cheese and mix together well.
  • Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
  • Sprinkle with the pepper jack cheese.
  • Microwave the jelly for 30 seconds.
  • Quickly spread the jelly over top, using a spatula to spread evenly.
  • Bake 20 minutes.
  • Reduce heat to 375Ā°.
  • Turn pie pan 180 degrees.
  • Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
  • Let cool slightly before slicing and serving.

BLUEBERRY LEMON or LIME CURD MUFFINS

BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmerā€™s Daughter Bakes

CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt

  • In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
    The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks.
  • Place the mixture in the fridge until ready to use.

MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine šŸ˜€

  • Preheat oven to 400Ā°.
  • Grease two muffin tins and set aside.
  • In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
  • Add in eggs on medium-low speed, one at a time, until well mixed.
  • Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
  • Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
  • Spoon the batter evenly into 12 cups of the prepared muffin tins.
  • Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
  • Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
  • Bake for five minutes.
  • Reduce temperature to 350Ā° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
  • Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
  • Serve warm.

NOTES:

  • Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
  • Skipping every other muffin spot will get you even higher muffin tops!
  • Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.

SPICY CUCUMBER SALAD – FAITH & FOOD FRIDAY #10

Iā€™m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEKā€™S PRAYER: Our Heavenly Father, kind and good, We thank Thee for our daily food. We thank Thee for Thy love and care. Be with us Lord, and hear our prayer. Amen.

SPICY CUCUMBER SALAD
2 medium cucumbers, sliced thin
1 tablespoon KOSHER salt
4 tablespoons white balsamic vinegar
2 teaspoons sugar
2 LARGE shallots, sliced thin
1 stalk celery, FINELY diced
1 Fresno chile, halved seeded and thinly sliced
3/4 cup sour cream
FRESH ground sea salt and black pepper, to tasteĀ 
1/4 cup FRESH chopped parsley (optional)

  • Add cucumbers to a LARGE colander and sprinkle with KOSHER salt. Allow to drain 15-20 minutes.
  • Whisk together the sugar and vinegar into a large mixing bowl until sugar is dissolved.
  • Fold in chilies and green onions. Set aside.
  • Rinse cucumbers and pat dry.
  • Whisk sour cream into vinegar mixture.
  • Fold cucumbers into sour cream mixture tossing to coat well.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cover and refrigerate at least 1 hour until ready to serve.

GRILLED SPICY LIME PORK CHOPS


GRILLED SPICY LIME PORK CHOPS

4-6 bone-in pork chops
1 cup Italian salad dressing
1/2 cup pear apple sauce
1/2 cup Worcestershire sauce
1/4 cup Frankā€™s original hot sauce
1 LARGE lime juiced
FRESH ground sea salt and black pepper

  • Whisk together all ingredients except pork chops in large bowl.
  • Place pork chops flat in large container with a lid (like a Tupperware marinader).
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Pour marinade over chops and put lid on.
  • Let chops marinate over night (at least 8 hours), inverting ever couple hours if you can.
  • Pre-heat grill to medium and oil grate.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to SLOW boil.
  • Let marinade boil for at least one minute then remove from heat
  • Place chops on grill and baste occasionally.
  • Grill for about 5-6 minutes per side until seared, cooked through and no longer pink.

BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

  • Prepare pasta and/or tortellini per package directions.
  • In a LARGE skillet or saute pan heat the oil to sizzling.
  • Add hamburger and brown to ALMOST done.
  • Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
  • Add garlic and saute a minute or two more.
  • Season with FRESH ground sea salt and black pepper to taste.
  • Add red pepper flakes.
  • Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
  • Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
  • Toss to combine.
  • Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

CRISPY HOT HONEY WINGS

CRISPY HOT HONEY WINGS
WINGS
2 1/2 pounds chicken wings
2 teaspoons kosher saltĀ 
FRESH ground sea salt and black pepperĀ 
1 teaspoon smoked paprikaĀ 

  • Preheat the oven to 400Ā°.
  • Line a sheet pan with foil, then place a metal rack on the pan.
  • Mix together the salt, pepper and paprika to make a dry rub.
  • Pat the wings dry, then generously sprinkle with the rub on all sides.
  • Place them on the rack, making sure they are not touching.
  • Bake for 25 minutes, then pull them out.
  • Use tongs to turn them over, then put them back in the oven and bake another 20 minutes until golden brown and cooked through.

SAUCE
1 cup QUALITY honey
1 tablespoon Sweet Baby Rayā€™s BBQ sauceĀ 
1 tablespoon Frankā€™s original hot sauceĀ 
2 tablespoons apple cider vinegarĀ 
1 jalapeno, thinly sliced
1 serrano chile, thinly sliced

  • Add the honey, barbecue sauce, hot sauce, vinegar, jalapenos and serranos to a small pot over low heat, stirring to combine well.
  • Bring to a simmer and continue cooking 20 minutes or so until reduced and slightly thickened. Stir regularly.
  • Remove the wings from the oven and turn the oven to broil.
  • One by one, dunk the wings in the sauce.
  • Place them back on the rack and broil for 2-3 minutes to caramelize. Watch so they don’t burn.

GARNISH (if desired)
1/4 cup chopped fresh parsley or green onions
Bleu Cheese dressing, for servingĀ 

  • Place the wings on a platter and sprinkle over the chopped parsley.
  • Serve with a bowl of dressing for dipping.

 

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

Iā€™m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEKā€™S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustardĀ  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or srirachaĀ 
1/2 teaspoon dried Italian seasoningĀ 
1/2 small shallot, mincedĀ 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oilĀ 

  • Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
  • Gradually whisk in the avocado oil.
  • Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly slicedĀ 
1 romaine heart, cut into 1/2-inch-wide stripsĀ 
1/2 head iceberg lettuce, cut into 1/2-inch-wide stripsĀ 
1/4 pound provolone, cut into 1/4-inch cubesĀ 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubesĀ 
1 cup cherry tomatoes, halvedĀ 
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

  • Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
  • Toss with the vinaigrette and serve immediately.

NOTE:

  • I like to add a generous drizzle of a QUALITY balsamic glaze.
  • I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer šŸ˜€